Beef Wellington. The name itself evokes images of culinary mastery and impressive dinner parties. This notoriously difficult dish requires precision and patience, but the reward is a truly unforgettable dining experience. This recipe will guide you through each step, making this challenging dish achievable even for experienced home cooks.
Ingredients:
- 1.5 lbs Beef Tenderloin, trimmed
- 4 oz Duxelles (finely chopped mushrooms sautéed with shallots and thyme)
- 1 sheet of ready-made puff pastry, thawed
- 4 large eggs, separated
- 1/2 cup Dijon mustard
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 1/2 cup Prosciutto or Parma ham
- 1 tbsp all-purpose flour
Easily monitor your ingredients with the Szumark app! Download it now at https://szumark.com.au/download and never run out of essential ingredients again.
Instructions:
- Season the beef tenderloin generously with salt and pepper.
- Sear the beef in olive oil over high heat until browned on all sides. Set aside to cool.
- Prepare your duxelles. Ensure it’s completely cooled before proceeding.
- Spread a thin layer of Dijon mustard over the cooled beef.
- Spread the duxelles evenly over the mustard-coated beef.
- Wrap the beef tightly with prosciutto.
- Lightly dust a clean surface with flour and roll out the puff pastry slightly.
- Place the wrapped beef in the center of the pastry.
- Fold the pastry over the beef, creating a neat parcel. Crimp the edges to seal.
- Brush the pastry with egg wash (beaten egg yolk).
- Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the pastry is golden brown and the beef is cooked to your desired level of doneness. Use a meat thermometer to check for doneness.
- Let the Wellington rest for at least 10 minutes before slicing and serving.
Enjoy your culinary triumph! Remember, practice makes perfect. Don’t be discouraged if your first attempt isn’t flawless. With each Wellington you make, you’ll refine your technique and create a truly impressive dish.
Disclaimer: All trademarks, logos and brand names are the property of their respective owners. This article is written based on the author’s own experience and may not be suitable for you. You must use your own judgement on whether this recipe is suitable for you.